In general, in grape and apple juices, ascorbic acid was not quantified and the citric acid content was very low; however, the concentrations of fructose and glucose were the highest in both juices.

Department of Chemical, Materials, & Biomolecular Engineering, University of Connecticut, 191 Auditorium Road, Unit 3222, Storrs, Connecticut 06269, United States and The Institute of Materials ...

Laboratory of Inorganic Materials & Catalysis, Schuit Institute of Catalysis, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, The Netherlands Article Views are the ...